Nutritional Evaluation of Buns Developed from Chickpea-Mung Bean Composite Flour and Sugar Beet Powder

The research was aimed at developing recipes for buns studying the nutritional value of securities. In the work, an assortment of bakery products was developed from flour, composite mixtures of leguminous crops and dry powders of sugar beets. As a result, bakery products with useful properties and i...

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Detalles Bibliográficos
Autores principales: Muldabekova, Bayan Zh., Umirzakova, Gulzhanat A., Assangaliyeva, Zhazira R., Maliktayeva, Pernekul M., Zheldybayeva, Ainur A., Yakiyayeva, Madina A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8956446/
https://www.ncbi.nlm.nih.gov/pubmed/35340441
http://dx.doi.org/10.1155/2022/6009998

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8956446/
https://www.ncbi.nlm.nih.gov/pubmed/35340441
http://dx.doi.org/10.1155/2022/6009998

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